Roasted Red Pepper and Goat Cheese Frittata
Hi Everyone! I know its been a slow week on for the kale of it, but I promise I have been working hard in the background. One of my favorite meals of the day is breakfast, but with all the craziness of schedules it is often the most overlooked meal. To help myself out in the morning, I love making a big frittata on Sunday evenings to eat throughout the week. I have been playing around with different flavors, and this roasted red pepper and goat cheese is SO good. If you are dairy free omit the cheese and add in some extra veggies of your choice. Frittatas are so customizable and filling so they have become a staple in our household for breakfast. What is your favorite combination?
Roasted Red Pepper and Goat Cheese Frittata:
8 large brown eggs
1 medium yellow onion
1 clove of garlic
1 cup of kale
2 red bell peppers
1/4 cup of goat cheese crumbles
Pinch of red pepper flakes **optional
Preheat oven to 400 degrees fahrenheit. Thinly slice red bell peppers and place on non stick baking mat. Roast peppers in the oven for 10-15 min while you prep the other ingredients. Dice the onion, chop the kale and mince the garlic. In a ceramic baking dish add the 8 large brown eggs. Whisk until incorporated and then add in the onion, garlic and kale. Take the red peppers out of the oven and add to your dish. Whisk again to make sure the ingredients are mixed together well. Add in the goat cheese crumbles and red pepper flakes and whisk gently. Bake in the oven for 25-30 minutes until eggs are fully cooked through and enjoy! If you are making it for the week like me to enjoy then just keep covered in the fridge. Reheat in the toaster oven or oven for 10 minutes until warm when you are ready to eat.